Tomato Onion Chutney | Onion Tomato Chutney
Tomato Onion Chutney is a spicy and flavorful chutney which goes very well with hot Idli / Dosa. The key ingredients of this chutney are Tomatoes and Onions which are further flavored with other spices.
Servings: 4 people
Calories: 31kcal
Equipment
- Mixer Grinder
- Heavy Bottomed Pan
Ingredients
- 2 nos Onion
- 3 nos Tomato
- 3 nos Red Chili Adjust to your taste
- 1 tablespoon Urad Dal whole
- ¼ teaspoon Fenugreek Powder (optional)
- ½ teaspoon Salt Adjust to your taste
- 1 pinch Tamarind (optional)
Tempering
- 1 teaspoon Oil
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
Instructions
Preparation
- Peel of the onion and chop them roughly
- Wash the Tomatoes and chop them roughly
Start making Chutney
- Heat oil in a pan. Add Urad dal and Red Chili and fry them till urad dal is nice and golden color. Take these fried ingredients to the mixer
- Add the chopped onions, tomatoes. Sauté them till the tomatoes are nicely mushy and onions turn translucent. (As tomatoes are already tangy, I did not add tamarind. But, if your tomatoes are not tangy, then you can add a pinch of tamarind while grinding.)
- Take these onion-tomato to the mixer. Once it's cool down naturally, grind these in a mixer to a smooth paste along with salt and fenugreek powder.
- Take the chutney in a bowl
Tempering
- In the pan pour the oil and add the mustard seeds once the oil is hot. When the mustard seeds sputter add curry leaves and give it a good mix. Finally add it to the ground chutney.
- Vengaya /Onion chutney is ready to serve with idly or dosa.
Notes
- Use ripe tomatoes for making this chutney. The red color of the chutney comes from the ripe tomatoes
- You can add garlic if you like
- This is very easy to make and have a shelf life of about a 2-3 days when store it in refrigerator.
Nutrition
Serving: 2tablespoon | Calories: 31kcal | Carbohydrates: 2.2g | Protein: 0.4g | Saturated Fat: 0.2g | Sodium: 151mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 0.9g